Potato-Crusted Salmon Recipe
User Reviews
5
Potato-Crusted Salmon Recipe
Description
In this recipe, the grated russet potatoes are combined with cream and seasoned, forming a crust that adheres to salmon fillets layered with whole grain mustard. Salt and pepper season the fish itself. The salmon is seared potato-side down in olive oil until a dark brown crust forms, ensuring a crisp texture on the outside. Finishing it in a 350°F oven cooks the salmon through gently without drying it.
The resulting dish balances the rich, moist salmon inside with a creamy, crispy potato crust outside. The mustard beneath the potatoes adds tang and depth. This method of combination highlights textures by contrasting tender fish with a sturdy potato topping.
This recipe is best served immediately to enjoy the crisp crust. It is suitable for individual salmon fillets, allowing easy portioning. The crust also adapts to other fish types, and different potato varieties can be substituted if desired. Leftovers can be stored in the refrigerator for up to 3 days or frozen for 3 months, and reheated gently in the oven to maintain texture.
Adding more oil during cooking can help prevent the potatoes from absorbing too much and becoming dry. Careful flipping is required to keep the crust intact. The recipe also suggests balancing weight by trimming the egg whites if they wobble (from the deviled egg recipe notes, unrelated), but here the equivalent care is taken in handling the crust during cooking.
Ingredients
- 2 russet potato grated
- 1/3 cup heavy whipping cream
- 3 tbsp whole grain mustard
- 2.5 lb salmon fillet, whole or sliced into 2 or more fillets
- 3 tablespoon olive oil
- salt sea salt and fresh cracked, to taste
- black pepper sea salt and fresh cracked, to taste
Instructions
- In a bowl, mix together the shredded potatoes, cream, salt, and pepper. Set it aside.
- Next, season the top part of the salmon with salt and pepper.
- Evenly spread on the grainy mustard on top of the salmon.
- Next, place the shredded potato mixture onto the salmon and push the potato down on the salmon to make sure it stays.
- In a large sauté or frying pan over medium to medium-high heat, add 3 tablespoons of olive oil.
- Place in the salmon potato side down to form a crust.
- After 4 to 6 minutes, or until a dark brown crust has formed on the potatoes, flip it over and finish in the oven at 350° for 8 to 10 minutes.
- Once finished, remove from the pan and serve.
Notes
- You can keep the potato-crusted salmon warm for up to 15 minutes covered before serving but it’s best eaten fresh for crispiness.
- Store cooked salmon covered in the refrigerator for up to 3 days or freeze for up to 3 months; thaw fully before reheating.
- Reheat gently in the oven at 350°F for 6-8 minutes to restore warmth without drying the crust.
- Russet potatoes work well, but golden Yukon or new red potatoes are good substitutes for the crust.
- This potato crust method works with almost any fish type and with individual fillets rather than a whole side to ease cooking and flipping.
- If the potatoes absorb too much oil and seem dry, add 1 to 2 tablespoons additional oil when frying to keep them crisp.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 654 kcal
% Daily Value*
| Calories | 654kcal | 33% |
| Carbohydrates | 20g | 7% |
| Protein | 60g | 120% |
| Fat | 36g | 55% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 9g | 53% |
| Monounsaturated Fat | 16g | 80% |
| Trans Fat | 0.003g | 0% |
| Cholesterol | 178mg | 59% |
| Sodium | 259mg | 11% |
| Potassium | 1869mg | 40% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 414IU | 8% |
| Vitamin C | 6mg | 7% |
| Calcium | 68mg | 7% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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